Jamaican Ham and Bean Soup

By cdrier

Ingredients

• garnish:
• 1 tbsp. oil
• 1/3 c. frozen chopped onion
• 2 (16-oz.) cans Old el Paso vegetarian refried beans
• 1 (11-oz.) can Green Giant mexicorn whole kernel corn, red and green peppers
• 1 (11-oz.) can Green Giant white shoepeg corn
• 1 (4.5-0z.) can Old el Paso chopped green chiles
• 1/2 c. Old el Paso thick’n chunky salsa
• 1 (14-oz.) can ready-to-serve chicken broth
• 1 tsp. Jamaican jerk seasoning
• 1 lb. *Drier's* ham, cut into 1/2-inch pieces
• 1 (2 1/4-oz.) can sliced ripe olives, drained
• 1/3 c. lime juice
• 6 tbsp. sour cream
• 6 lime slices

Preparation

Step 1

Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender. Add refried beans, corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.